Microwave Scrambled Eggs Quick (Printable Version)
# What You'll Need:
→ Egg Base
01 -
4 large eggs
02 -
10 grams unsalted butter
03 -
15 millilitres whole milk (optional)
04 -
2 grams salt
05 -
1 gram black pepper (optional)
# Step-by-Step Directions:
01 -
Add the unsalted butter to a microwave-safe bowl and heat on medium for 20–30 seconds until melted. Swirl to evenly coat the bottom.
02 -
In a separate bowl, vigorously whisk the eggs with salt, milk, and pepper if using, until the yolks and whites are fully blended and slightly frothy.
03 -
Pour the egg mixture into the prepared dish. Microwave on medium-high for 1 minute. Remove and stir gently with a spatula, scraping any cooked edges toward the centre.
04 -
Return the dish to the microwave and cook in 30-second increments, stirring after each, until the eggs are just set but still soft and creamy. Allow to stand for 30 seconds to finish cooking through residual heat.
05 -
Fluff the scrambled eggs gently with a fork and serve immediately as desired.
# Helpful Notes:
01 -
Cooking times may vary depending on microwave wattage; adjust in 10-second intervals as needed for perfectly tender eggs.
02 -
Customise with chopped herbs, grated cheese, sautéed vegetables, or cooked meats for added flavour and texture.
03 -
Letting the eggs rest after cooking ensures a creamy, not rubbery, texture.